Pecan Tassies
Ingredients
-
½ cup unsalted butter
-
3 ounces cream cheese
-
1 cup all-purpose flour
-
1 large egg
-
¾ cup dark brown sugar
-
1 tablespoon unsalted butter
-
1 teaspoon vanilla extract
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Mix the butter and cream cheese
In a large bowl or a stand mixer fitted with the paddle attachment, combine the butter and cream cheese. Blend the butter and cream cheese together on medium speed.
½ cup unsalted butter
3 ounces cream cheese
large bowl
hand mixer
Add the flour
Add the flour to the bowl and fold it into the dough by hand.
1 cup all-purpose flour
spatula
measuring cups
Chill the dough
Cover the dough and refrigerate at least 1 hour, up to 12 hours.
Portion the dough
Scoop the dough into 24 ½-tablespoon-sized portions. Roll each portion into a ball.
Form the crust
Press each ball of dough into a mini muffin cup, pushing the dough evenly across the bottom and up the sides to form a mini pie shell. Place the pan in the freezer while you make the filling.
mini muffin pan
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
Prepare the filling
In a medium bowl, whisk the egg, brown sugar, butter, vanilla and salt until well combined.
1 large egg
¾ cup dark brown sugar
1 tablespoon unsalted butter
1 teaspoon vanilla extract
⅛ teaspoon salt
medium bowl
measuring spoons
whisk
Add the pecans
Divide the pecans between the prepared muffin cups, about 1 teaspoon per cup.
½ cup chopped pecans
Add the filling
Top the pecans with the filling, about 1 teaspoon per cup.
Bake the tassies
Transfer the mini muffin pan to the middle shelf of the June Oven. Bake the tassies 23 minutes, until the filling has set. June will notify you when the tassies are ready.
Cool and serve
Carefully remove the pan from the June Oven and transfer it to a cooling rack. Allow the tassies to cool completely in the pan. Use a butter knife or offset spatula to remove the tassies from the pan before serving.
butter knife
cooling rack